BAKING AND DESSERTS
Crème caramel in a bain-marie in the oven: mode, temperature and time
Suggested settings for cooking crème caramel in a bain-marie in the Cecotec Bolero Hexa P516000 oven.
- Oven mode
- Conventional heating
- Temperature
- 160 °C
- Time
- 45-60 min
- Shelf level
- Middle
- Preheating
- Yes, for 5 minutes
Preparation and scope
Crème caramel in a bain-marie: the hot-water tray is part of the method, not interchangeable with dry baking.
Mould size, water depth and mixture quantity are not recorded.
Sources and checks for this food page
Uncertain because the source is unavailable · Documentary review:
The preparation scope was reviewed and its historic reference retained; numerical settings were not checked against the original.
- Guia_Practica_de_Cocinado_Cecotec_Bolero_Hexa_516000.pdfOriginal not recovered · Historic food-record references, pages 2–7
Declared origin of the legacy settings. Its original reference is preserved for traceability.
The PDF has not been recovered to verify authorship, edition or each setting. It is not presented as an official Cecotec document.
Recommendation for crème caramel in a bain-marie
Use a tray of hot water for the bain-marie.
Documentary review: 2026-10-26